| Wheat bread aroma compounds in crumb and crust: A review J Pico, J Bernal, M Gómez Food Research International 75, 200-215, 2015 | 351 | 2015 |
| Influence of non-Saccharomyces on wine chemistry: A focus on aroma-related compounds M Tufariello, M Fragasso, J Pico, A Panighel, SD Castellarin, R Flamini, ... Molecules 26 (3), 644, 2021 | 90 | 2021 |
| Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility J Pico, K Xu, M Guo, Z Mohamedshah, MG Ferruzzi, MM Martinez Food Chemistry, 124990, 2019 | 83 | 2019 |
| Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads J Pico, MP Reguilon, J Bernal, M Gomez Journal of Cereal Science, https://doi.org/10.1016/j.jcs.2019.01.01, 2019 | 71 | 2019 |
| Systematic evaluation of the Folin–Ciocalteu and Fast Blue BB reactions during the analysis of total phenolics in legumes, nuts and plant seeds J Pico, RY Pismag, M Laudouze, MM Martinez Food & Function 11 (11), 9868-9880, 2020 | 52 | 2020 |
| Quantification of sugars in wheat flours with an HPAEC-PAD method J Pico, MM Martínez, MT Martín, M Gómez Food chemistry 173, 674-681, 2015 | 49 | 2015 |
| Evolution of volatile compounds in gluten-free bread: From dough to crumb J Pico, MM Martínez, J Bernal, M Gómez Food chemistry 227, 179-186, 2017 | 48 | 2017 |
| Analytical methods for volatile compounds in wheat bread J Pico, M Gómez, J Bernal, JL Bernal Journal of Chromatography A 1428, 55-71, 2016 | 43 | 2016 |
| Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF J Pico, J Tapia, J Bernal, M Gómez Food chemistry 267, 303-312, 2018 | 39 | 2018 |
| Effect of different polyols on wheat and maize starches paste and gel properties MM Martínez, J Pico, M Gómez Food Hydrocolloids 44, 81-85, 2015 | 38 | 2015 |
| Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology J Pico, B Antolín, L Román, M Gómez, J Bernal Food Research International 106, 686-695, 2018 | 37 | 2018 |
| Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis MM Martínez, J Pico, M Gómez Food chemistry 167, 447-453, 2015 | 37 | 2015 |
| Monolignol export by diffusion down a polymerization-induced concentration gradient ML Perkins, M Schuetz, F Unda, KT Chen, MB Bally, JA Kulkarni, Y Yan, ... The Plant Cell, 2022 | 34 | 2022 |
| Okra seed and seedless pod: comparative study of their phenolics and carbohydrate fractions and their impact on bread-making K Xu, M Guo, L Roman, J Pico, MM Martinez Food Chemistry, 126387, 2020 | 34 | 2020 |
| Extruded flour improves batter pick-up, coating crispness and aroma profile L Román, J Pico, B Antolín, MM Martinez, M Gómez Food Chemistry 260, 106-114, 2018 | 27 | 2018 |
| Synergistic maltogenic α-amylase and branching treatment to produce enzyme-resistant molecular and supramolecular structures in extruded maize matrices MM Martínez, J Pico, M Gómez Food Hydrocolloids 58, 347-355, 2016 | 27 | 2016 |
| Optimization and validation of a SPME-GC/MS method for the determination of volatile compounds, including enantiomeric analysis, in northern highbush blueberries (Vaccinium … J Pico, EM Gerbrandt, SD Castellarin Food Chemistry 368, 130812, 2022 | 26 | 2022 |
| Influence of different flours and starches on gluten-free bread aroma J Pico, JL Bernal, M Gómez Journal of food science and technology 54 (6), 1433-1441, 2017 | 26 | 2017 |
| The dynamics of starch hydrolysis and thickness perception during oral processing M Sharma, J Pico, MM Martinez, L Duizer Food Research International 134, 109275, 2020 | 25 | 2020 |
| Unraveling the Inhibition of Intestinal Glucose Transport by Dietary Phenolics: A Review J Pico, MM Martínez Current Pharmaceutical Design 25 (32), 3418-3433, 2019 | 25 | 2019 |
Manuel Gómez (ORCID:0000-0003-26...Universidad de ValladolidDirección de correo verificada de iaf.uva.es
